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| Greek Pork Pita Pockets Recipe |
Category: Beans
Rating:
N/A
Servings: 4
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Ingredients
1 lb boneless pork loin, cut into thin s; trips
4 tablespoon olive oil
4 tablespoon lemon juice
1 tablespoon prepared mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1 cup yogurt
1 cucumber, peeled and chopped
1/2 teaspoon crushed garlic
1/2 teaspoon dill weed
4 pita breads, *see note
1 red onion, chopped
4 lettuce leaves
Cooking Directions:
Cut pork into thin strips. Combine olive oil, lemon juice, prepared mustard, minced garlic, and oregano. Pour over pork. Refrigerate 1-8 hours.
Stir together yogurt, chopped cucumber, crushed garlic, and dill. Cover and refrigerate.
Remove pork from marinade. Stir-fry in non-stick pan over medium heat for 2-3 minutes.
Open pita breads to form a pocket. Add a lettuce leaf to each. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.
*Note: American pitas are larger. Only two, split in half, are needed. Posted to EAT-L Digest 29 Dec 96
Recipe by: Advertisement
From: Susan Mundy
beans
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